MYEONMISO-300(Alkali Additives for Noodles...

MYEONMISO-300(Alkali Additives for Noodles) Characteristics This product heightens the gel strength of wheat dough when producing the Chinese style noodle, pasta, spaghetti noodles to make it better eating sense after cooking andnoodle processing. Ingredients Potassium Carbonate, Sodium Carbonate, Di-Sodium Phosphate Specification Appearance White Powder Arsenic(As) Not more than 1.5ppm Heavy Metal Not more than 20ppm pH 11~11.5 Packing Unit : 25Kg multi paper bag inner PE bag/ One year at the cool and dark place Shelf Life : One year at the cool and dark place. Dosage By using the strong and medium strong wheat flour, it is used when producing the noodles, pasta and spaghetti noodles. About 0.1 ~ 0.3% in comparison to the wheat flour weight is melted and used on the dough water. As the volume is increasing, the wheat dough may change into light green after cooking, and the sodium smell is strongly shown. The volume use is for General noodles: 0.1% Chinese Style Noodle: 0.2% Pasta: 0.2% Spaghetti: 0.3% Dumpling Skin: 0.05~0.1%